Butternut Squash Lasagne


Also titled: the reason I am buying an iphone. My poor Blackberry just isn’t taking great photos.

2 great friends had us over for dinner last night, which to me apparently means “bring ingredients and cook dinner at your friends’ house but leave the dishes for them.” Sorry, B and D!

However, they did get to enjoy this delicious lasagne, so I guess I don’t feel SO sorry for them.

ImageI originally found this recipe on pinterest and then decided to make some changes, because I am horrible at following directions.  I used gluten-free lasagne noodles for mine, but you obviously don’t have to.


  • 1 package lasagne noodles, cooked
  • 1 butternut squash
  • 1 container ricotta cheese
  • shredded Parmesean or mozzarella cheese (about 1/2 cup)
  • pinches each of salt and pepper
  • 1 tsp minced garlic
  • shredded gouda or Gruyère for top
  1. Preheat oven to 350 F
  2. cut the butternut squash into quarters, lay “meat” side down on a cookie sheet and add about 1/2 cup water to the cookie sheet
  3. put the butternut squash into the preheated oven, roast for about 35-40 minutes, or until the inside is softish
  4. turn the oven up to 400
  5. scoop out the insides and put into a mixing bowl.  With a potato masher, hand puree the butternut squash (note: you could use a blender to do this, but I hate cleaning out blenders.  Also this seemed just as easy and my sweet boyfriend was there to do the actual mashing).
  6. combine the ricotta cheese, shredded cheese (not the gouda!), and salt and pepper with the butternut squash puree
  7. In a greased lasagne dish, lay down a layer of noodles
  8. top with a layer of the ricotta and squash mixture
  9. cover with another layer of noodles, and then squash.  You get the idea!
  10. Once you’re done, top with shredded gouda or Gruyère.
  11. I baked at 400 for about 20 minutes- long enough to make the cheese all melty!  An additional 5 minutes on broil will make the top layer delicious and bubbly.



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